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Mini Pumpkin Cheesecakes

Delight in these creamy Mini Pumpkin Cheesecakes that capture the essence of fall with rich pumpkin flavor and warm spices, all nestled in a graham cracker crust.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the filling
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 large eggs

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and the melted butter. Mix until well combined. Press this mixture firmly into the bottom of muffin tin liners to form your crusts.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 3/4 cup sugar, mixing well. Then, beat in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until all ingredients are fully incorporated.
  4. Add eggs one at a time, beating on low speed just until blended after each addition. Avoid overmixing.
  5. Spoon the pumpkin cheesecake mixture into each prepared crust, filling each muffin cup about 3/4 full.
  6. Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the centers are set but slightly jiggly.
  7. Once baked, remove from the oven and let the cheesecakes cool at room temperature for about 15 minutes before transferring to the refrigerator. Chill for at least 2 hours before serving.
Serving
  1. Remove from the muffin tin carefully. Top with your favorite toppings, like whipped cream or crushed nuts, and enjoy!

Notes

These Mini Pumpkin Cheesecakes store beautifully! Keep them in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. Thaw in the refrigerator overnight and enjoy cold or warm gently in the microwave.